Cashews are naturally creamy when blended so make a fabulous base for the aioli, though macadamia nuts are also divine (particularly as a combo with the garlic). If you have a sensitivity or allergy to nuts, you can substitute with sunflower seeds or even avocado – if you don’t mind it being green of course.

For some reason, onion powder seems to be a little harder to source than I’d like – but it adds such a nice flavour to the mix.

Aside from the soaking time, you’ll whip this up in a minute flat. Enjoy!

Creamy Raw Cashew Aioli

Creamy Raw Cashew Aioli – a vegan alternative to the classic and a great staple recipe to keep on hand for everything from roast potatoes, tacos and homemade burgers. Yields just under 2 cups.

Course
Condiment

Cuisine
Vegan

Cook Time1minute

Total Time1minute

Servings2cups

AuthorLauren Glucina

Ingredients

1cupraw cashewssoaked in water for 2-5 hours

½cup+ 2 tablespoons water

Juice of one lemon

2teaspoonsorganic apple cider vinegar

2teaspoonsgarlic powder

2teaspoonsonion powder

1teaspoonolive oil

1teaspoonmustard

1tablespoon+ 1 teaspoon nutritional yeast

2big pinches fine sea saltor more – taste first

OPTIONAL:

½teaspoonorganic soy lecithinsee notes

Instructions

Drain and rinse the cashews then add all ingredients to the blender, whiz till smooth.

Store in an airtight container in the fridge.

Recipe Notes

Organic soy lecithin is an emulsifier, bringing the water and fat elements together and preventing them from separating. It also helps to thicken the mixture. You may like to try this if you want a thicker aioli. Lecithin is a phospholipid, consequently, it contains only trace amounts of proteins. Phospholipids are needed by the cells of our body to keep the membrane nice and fluid to enable easy transfer of both nutrients and wastes. Try and choose organic lecithin if you decide to use it – non-organic lecithin is extracted from whole soy beans using harsh chemical solvents such as hexane.

I’d love you to follow me on Instagram, tag me @ascensionkitchen so I can see your creations!

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ABOUT THE AUTHOR

Lauren Glucina is a plant-based whole foods Nutritionist, Naturopath and Medical Herbalist. She is a passionate advocate for food as medicine. Lauren has also formally trained as a Raw Foods Chef and has a soft spot for raw treats.

Lauren is available for Natural & Nutritional Medicine consultations here.

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Valentina Celant

This vegan aioli sounds absolutely delicious, and the macadamia alternative sounds great! Everyone loves cashews, but I’ll have to try the macadamias for a twist. Thanks for sharing!